Lemon Ricotta Pancakes (Printable)

Extra-fluffy pancakes enriched with ricotta and lemon zest, ideal for brunch with berries and maple syrup.

# What You’ll Use:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt

→ Wet Ingredients

06 - 1 cup whole-milk ricotta
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled slightly
10 - Zest of 2 lemons (about 2 teaspoons)
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking

13 - Unsalted butter or neutral-flavored oil, for greasing the skillet

→ For Serving

14 - Fresh berries (optional)
15 - Maple syrup or honey (optional)
16 - Powdered sugar (optional)

# How-To:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
02 - In a large bowl, stir the ricotta with the egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth and uniform.
03 - Fold the dry mixture into the ricotta mixture until just combined; avoid overmixing to preserve lightness.
04 - Using a clean bowl, whisk the egg whites to soft peaks with a hand mixer or whisk; they should hold shape but remain tender.
05 - Gently fold the beaten egg whites into the batter in two additions, taking care to retain as much air as possible for extra fluff.
06 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil until the surface is hot but not smoking.
07 - Ladle about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes more until golden and cooked through.
08 - Transfer finished pancakes to a warm plate while you cook remaining batter, greasing the skillet as needed between batches.
09 - Serve warm topped with fresh berries, a drizzle of maple syrup or honey and a light dusting of powdered sugar if desired.

# Expert Advice:

01 -
  • The ricotta and lemon combination makes these pancakes impossibly light and tangy, like a best-kept brunch secret.
  • They turn a typical breakfast into a treat worth lingering over, even if it’s just you and your coffee cup.
02 -
  • The first time I rushed the egg white step, my pancakes came out dense — patience here is pancake magic!
  • Letting the burnt bits linger in the pan between batches can lead to uneven browning, so it’s worth giving the skillet a quick wipe before each new batch.
03 -
  • If your kitchen is cold, let the eggs come to room temperature before separating and whipping — it makes the peaks so much fluffier.
  • A microplane makes quick work of zesting but be careful to avoid the bitter white pith!
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